Title :

Effect of milk heat treatment on molecular interactions during the process of Qishta, a Lebanese dairy product

Author(s) :

Najib, Mustapha [Auteur]
Bray, Fabrice [Auteur]
Miniaturisation pour la Synthèse, l'Analyse et la Protéomique (MSAP) - USR 3290
Khelissa, Simon [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Flament, Stephanie [Auteur]
Miniaturisation pour la Synthèse, l’Analyse et la Protéomique - UAR 3290 [MSAP]
Richard, Elodie [Auteur]
El Omari, Khaled [Auteur]
الجامعة اللبنانية [بيروت] = Lebanese University [Beirut] = Université libanaise [Beyrouth] [LU / ULB]
Rolando, Christian [Auteur]
Miniaturisation pour la Synthèse, l'Analyse et la Protéomique (MSAP) - USR 3290
Delaplace, Guillaume [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Hamze, Monzer [Auteur]
الجامعة اللبنانية [بيروت] = Lebanese University [Beirut] = Université libanaise [Beyrouth] [LU / ULB]
Chihib, Nour-Eddine [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207

Journal title :

International Dairy Journal

Abbreviated title :

International Dairy Journal

Volume number :

124

Pages :

105150

Publisher :

Elsevier BV

Publication date :

2022-01

ISSN :

0958-6946

HAL domain(s) :

Physique [physics]/Matière Condensée [cond-mat]/Science des matériaux [cond-mat.mtrl-sci]
Physique [physics]/Matière Condensée [cond-mat]/Matière Molle [cond-mat.soft]
Sciences de l'ingénieur [physics]/Génie des procédés
Sciences du Vivant [q-bio]/Ingénierie des aliments
Sciences du Vivant [q-bio]/Biochimie, Biologie Moléculaire/Biologie moléculaire

English abstract : [en]

Protein–protein cross-linking and protein-fat interactions in the traditional Lebanese dairy product, Qishta, were investigated. Liquid chromatography coupled to mass spectrometry was used for the detection of lysinoalanine ...
Show more >Protein–protein cross-linking and protein-fat interactions in the traditional Lebanese dairy product, Qishta, were investigated. Liquid chromatography coupled to mass spectrometry was used for the detection of lysinoalanine (LAL) and lanthionine (LAN) during the production of Qishta, which is made by heating whole milk in an open shallow vessel for more than 2 h and harvesting the surface aggregates formed. LAL and LAN cross-links were seen in Qishta at concentrations higher than those in milk, indicating their importance in the gel formation and therefore their impact on Qishta texture. Disulphide bridges were also involved in Qishta formation. The amino acid residues (cysteine, serine or threonine) involved in the β-elimination and in dehydroalanine formation were identified. Confocal scanning laser microscopy showed the role of fat globules in the gel structure.Show less >

Language :

Anglais

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Université de Lille
CNRS
INRA
ENSCL

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Research team(s) :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Submission date :

2022-02-01T09:50:12Z
2022-02-01T14:34:10Z